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Fish Tacos: Happy May & Cinco de Mayo!

May 1, 2018

[[ recipeID=recipe-9l4oiwd5w, title=FISH TACOS: HAPPY MAY & CINCO DE MAYO! ]]

Ours don't often looks this pretty, but they're delicious!

Photo by Alaska Seafood Marketing Institute.

This is Elma's fish taco recipe, adapted from her mom's originally, and renewed with Spices Inc's Manzanillo Mexican Seasoning. Enjoy!

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3-4 Wild for Salmon Keta Salmon portions or 1 fillet, skin removed and portioned into 1" chunks or tortilla-length strips (or other fish of your choice!)
1/2 c milk
1/2 c flour
Spices Inc Manzanillo Mexican Seasoning to taste (about 1 Tbsp)
12 corn tortillas
2 c green cabbage, shredded

1/4c mayo
1/2c sour cream
juice of two limes
salt & pepper
optional: Spices Inc Manzanillo Mexican Seasoning and/or 1Tbsp canned chipotle pepper

In medium size bowl, combine flour and spice mixture.
In two separate bowls, combine Pico ingredients and sauce ingredients. Soak fish in milk. Remove & dredge in flour mixture, fry in oil or (even a little butter!) over medium heat for two minutes each side or until cooked through but still light in color. Remove to warmed plate.
Heat tortillas in warm oven or quickly in a frying pan. Serve with cabbage and sauces and a squeeze of lime Messy & delicious!

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